The sushi guide

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Hamachi               Yellowtail             A popular Sushi item, despite it typically being farmed, which is beautiful in its white to yellow to red and pink transition. The word ‘hamachi’ technically refers to younger Yellowtail, but is commonly used to refer to all Yellowtail fish. It is 30 to 60 centimeters long and approximately 3 kg. The term is often interchangeable with Inada. The best and fattier Hamachi, which might be buri, is found in the winter in the Pacific ocean. Yellowtail is more popular and more expensive the bigger and the older it gets. In short, however, one type or the other of yellowtail is available at some time in the year.

Hamachi Kama    Yellowtail Collar  The ‘collar’ of Yellowtail served grilled.

Hamachi Sunazuri            Belly Of Yellowtail            The fatty part of Yellowtail.

Hamadai              Red Snapper      A precious fish that is more often confused than served correctly.

Hamaguri             Clam      An unpopular item owing to its strong taste. It is a hard shell.

Hamo    Pike Eel                This eel looks like a sea snake and best eaten in the summer. It is found in Japan.

Hata    Grouper    Hata is a shortened form of Mahata

Hatahata              Sandfish               Hatahata is found in the north of Japan.

Hawara    American Mackerel         Hawara is a more plain version of Saba and fished in North America.

Haze Goby          Also may be called Mahaze

Hikari Mono       Shiny Things       This Is A Generic Term For Silver Fish Like Saba, Aji Or Kohada. It is also called Hikarimono.

Himijako              Giant Clam

Hirame    Fluke or Flounder            It is the name for the white flat fishes that are typically served at the beginning of a course of Sushi. Due to Flounder living in the sands at the bottom of the ocean the diner might discern a faint earthy taste. Hirame’s season is the cold of winter. Halibut, which is often what people think Hirame is, should be called Ohyo. It is fished on North America’s East Coast.

Hokkigai               Surf Clam             Hokkigai is most popular in the Hokkaido area of Japan. What is served is the top part of the clam. This part of the body is immersed in water to dispel and separate the sand and other sea particles. The colour transitions from pink to red to crimson. The peak season for Hokkigai is late spring or early summer.

Hotate or Hotategai        Bay Scallops        This is likely the best-known shellfish. When Westernized it is served with mayonnaise or hot sauce. It is popular as a roll. Hotategai is Giant or Sea Scallops.